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11-08-2004, 03:06 PM
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#1
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Sous Chef
Join Date: Sep 2004
Posts: 509
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Roman beans?
I went to safeway looking for fava beans, strangely enuf they did not have them but I found something called Roman beans that looked the same color but I was not sure. I found fava beans at another store.
Are roman beans the same thing? can you substitue one for the other? I was trying to make fava bean toast, a recipe of Batali's.
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11-08-2004, 03:22 PM
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#2
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Executive Chef
Join Date: Jun 2004
Location: NC
Posts: 3,549
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cranberry bean = borlotti bean = saluggia = shell bean = salugia bean = crab eye bean = rosecoco bean = Roman bean = fagiolo romano Notes: These have an excellent, nutty flavor, and are commonly used in Italian soups and stews. Substitutes: fresh cranberry bean OR tongues of fire beans (very similar) OR cannellini bean OR Great Northern bean OR pinto bean OR chili bean
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11-08-2004, 03:47 PM
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#3
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Senior Cook
Join Date: Oct 2004
Location: UK
Posts: 383
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The colour of those beans are great.
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11-08-2004, 03:53 PM
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#4
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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BTW, decorating divas - these types of beans make an interesting presentation in a hurricane glass holder in which you place a candle. Coffee beans also look very nice with a white candle.
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11-08-2004, 03:57 PM
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#5
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Master Chef
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
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I bet the coffee beans would smell good too!
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11-08-2004, 04:23 PM
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#6
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Head Chef
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
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ohhh Good idea, Mudbug!
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12-18-2006, 03:26 PM
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#7
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Sous Chef
Join Date: Sep 2004
Posts: 509
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Have been experimenting with the Roman beans. Make them w/ Sage it gives them a zesty taste, sage is sort of like oregano. Also found that tartness of tomato sauce really adds to the taste, although you can make them w/o tomato sauce:
3 8 oz. cans of Roman/Borlotti beans
2 8 oz. cans of tomato sauce
garlic, a good bit
sage, chopped up perhaps 2 TB.
S/P
olive oil or crisco
sautee' the beans in the oil a little bit, then add chopped garlic/sage and the sauce. You should heat them over low heat for 15 or 20 min. then serve.
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12-19-2006, 02:20 PM
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#8
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Sous Chef
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
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Try them in that deliciously hearty peasant dish called "Pasta e Fagioli" - pasta and beans.
Glorious!
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12-19-2006, 03:41 PM
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#9
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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clive, have you tried the shrimp and white beans salad, of which we once spoke? i had it again the other day, and it is fantastic. the earthy slightly-nutty flavor of the beans goes so well, like a canvas for the sweetness of the shrimp, dressed simply in good olive oil. i need to bug the chef for the exact recipe, just in case there's a secret ingredient. well, secret to me, anyway.
i've heard of navy, black, pinto, red, kidney, fava, string, great northern, and human beans  , but never roman. thanks for the info.
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12-19-2006, 04:23 PM
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#10
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Sous Chef
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
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Quote:
Originally Posted by buckytom
clive, have you tried the shrimp and white beans salad, of which we once spoke? i had it again the other day, and it is fantastic. the earthy slightly-nutty flavor of the beans goes so well, like a canvas for the sweetness of the shrimp, dressed simply in good olive oil. i need to bug the chef for the exact recipe, just in case there's a secret ingredient. well, secret to me, anyway.
i've heard of navy, black, pinto, red, kidney, fava, string, great northern, and humans beans  , but never roman. thanks for the info.
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No - haven't been able to give it a try, Buckytom, but I'm off to the beach for 15 days next Saturday - just the right place for fresh shrimp, fresh beans, and a glass of champers!!
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12-19-2006, 05:26 PM
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#11
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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One caveat - if you plan on using any of these beans for decorating purposes, make sure you use the DRY FORMS ONLY. The fresh ones from the produce section will just mold & rot.
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